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Home > Archive>Volume , Issue 6, 2025 >19-29. DOI:10.12441/spyswjs.20250324002
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Research Progress in Biological Activities, Mechanisms of Action, and Applications of Antimicrobial Peptides
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1.School of Food and Bioengineering, Changsha University of Science and Technology, Changsha 410114, China;2.State Key Laboratory of Food Science and Resources, Jiangnan University, Wuxi 214122, China;3.School of Food Science and Engineering, Qilu University of Technology, Jinan 250353, China

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    Abstract:

    The widespread abuse of traditional antibiotics has led to the emergence and development of antimicrobial peptides due to the resultant bacterial resistance. Antimicrobial peptides demonstrate high efficacy in combating infectious pathogens and possess unique antimicrobial mechanisms and biocompatibility, effectively reducing the bacterial resistance rate. The high structural adaptability endows antimicrobial peptides with multiple biological activities, enabling targeted action against diverse types of pathogens and abnormal cells. Accordingly, antimicrobial peptides exhibit a promising development prospect. Enhanced stability contributes to prolonging the in vivo half-life and improving the bioavailability of antimicrobial peptides, which holds crucial importance for improving the clinical translation value of antimicrobial peptides. The author summarizes the research progress in antimicrobial peptides regarding the biological activities, mechanisms of action, and applications in food, agriculture, and medical fields. Furthermore, the author discusses the low stability of antimicrobial peptides in applications and the approaches to enhance their stability and makes an outlook on future research directions and application prospects for antimicrobial peptides.

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JIAO Yuxin, SHAN Ruolan, WANG Xufeng, CHEN Maolong, WEN Li, CHENG Yunhui, WU Hao. Research Progress in Biological Activities, Mechanisms of Action, and Applications of Antimicrobial Peptides[J]. Journal of Food Science and Biotechnology,2025,(6):19-29.

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History
  • Received:March 24,2025
  • Revised:April 01,2025
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  • Online: October 11,2025
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